Red Velvet Ice Cream Sandwiches

A great recipe for home made red velvet ice cream, with home baked cookies. Wedge the ice cream inside and enjoy the Red Velvet magic.

Happy Early Valentine’s Day!

I have no idea why but Valentine’s Day just gets me in the mood. I can’t help myself. I see that 14 nearing on the calendar and I just start swooning.

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For Red Velvet!

What the heck did you think I was talking about? I swear sometimes you folks really need to get your minds out of the gutter.

I was talking about Red Velvet. Yummy chocolatey goodness tied up in a pretty red bow. I love Red Velvet anything. Yet my biggest weakness is Red Velvet Ice Cream. Not the kind you buy in the store with chunks of red velvet cake in it. To me that’s just gross. I don’t want cake pieces in my ice cream. I’m okay with my ice cream tasting like cake, but not having the texture of it.

So, I make my Red Velvet Ice Cream with lots of chocolate, sometimes with a touch of cake mix in it, sometimes without. This time I did it without. It was Red Velvet Ice Cream Heaven. And when you have Red Velvet Ice Cream Heaven, well, you need fluffy clouds to set it up on right. So I decided to make Red Velvet Ice Cream Sandwiches. That way you get heaven on a cloud.

And you thought I wasn’t all soft and squishy about Valentine’s Day.

I’m not. But I am all soft and squishy about Red Velvet Ice Cream Sandwiches.

In a separate medium sized bowl combine the butter, brown sugar and egg.

Now combine the wet and dry ingredients and mix until it forms a ball, much like dough.

Divide in half and roll out first half on a lightly floured surface. You want the cookies about ¼ of an inch thick. Think about how thick you would want the ice cream sandwich to be when taking this step. Cut with a cookie cutter and then place the cookies on a parchment lined cookie sheet. Pop in the freezer for about 30 to 60 minutes.

Preheat oven to 350 degrees F.

Remove cookies from the freezer and pop in the oven for 8 to 10 minutes.

Remove and allow to cool completely.

Putting it all together:

Set your cookie bottoms the good side down.

Take your ice cream out of the freezer and working quickly, cut out shapes.

Place the ice cream on top of the bottom cookie. Place another cookie on top. Press together.

Serve immediately of wrap with plastic wrap and pop back in the freezer.

Serve with a big old Red Velvet smile!

Recipe Notes

I use Martha Stewart's recipe from Holiday Cookies Magazine for the cookies. I only altered the amount of cocoa powder and butter.

Remember that food colouring deepens over time. So the colour will get darker once it rests.

I shall be watching Lidia Bastianich at Lidia Live in Toronto today. I am hanging out with the lovely Isabelle of Crumb. We’re painting the town red, hitting the mall then the show. Cannot wait to share our adventures with you later this week. Wish me luck. It’s a 4 hour drive each way and I am not a good city driver. Cross fingers things go well and my tummy behaves itself. Travelling with IBS is always a bit interesting and challenging. Lidia and Izzy are worth it though.

Make sure you stop by all the other Sunday Supper crew and see what gorgeous treats they have whipped up for you.

I dunno – the gutter can be a fun place. 😉 As much fun as this great looking Red Velvet Ice Cream Sandwich? Well, that’s a tough question! Let’s just say I’m glad I don’t have to choose between them – I can have both! Good stuff – thanks.

Oh my. These look PERFECT, Kim! I am always looking for an excuse to use my ice cream maker. This might have to be my next batch. And the sandwich cookies look spot-on. Definitely bookmarking this recipe! Happy Valentine’s Day!

Lol, I’m proud of my dirty mind. It keeps life interesting! And how in the heck did you get your ice cream sandwiches so pretty and perfect? Wow, they look fantastic and I bet the flavours are incredible!